Pastelon (Sweet Plantain Lasagna) with Radish Salsa
Note: This recipe calls for moderately ripe plantains. Look for ones that have mottled yellow-black skins, avoiding those with green skins (which are unripe) or black skins (which are too ripe). You may have to visit a...
Servings:4 | Calories:2663 | Total Fat:257g | Chol:185mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 257g
Sat Fat 25g
Total Carb 63g
75% Vegetable oil
9% Queso blanco
7% Others combined
6% Red kidney beans
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
1 quart vegetable oil 5 moderately ripe plaintains (yellow with some black spots), peeled and quartered lengthwise Kosher salt 1 medium onion, finely diced (about 1 cup) 1/2 green bell pepper, seeds and ribs removed, finely diced (about 1/2 cup) 1 jalapeño pepper, seeds and ribs removed, minced, divided 5 medium cloves garlic, minced (about 5 teaspoons), divided 1 cup chopped fresh cilantro leaves and fine stems, divided 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon dried oregano 2 tablespoons canned chipotles en adobo, peppers and liquid, peppers chopped 2 (15.5 ounce) cans red kidney beans, drained 1 small (8 ounce) can tomato sauce 2 cups water 1 bay leaf 1/2 cup raisins 1/2 cup chopped green olives One small bunch radishes, greens and radishes divided, both chopped fine Nonstick cooking spray 1 (12 ounce) block queso blanco, shredded 3 eggs, beaten 1/2 cup milk 3 tablespoons apple cider vinegar
Directions : View recipe directions on seriouseats.com